L.T. Pangesthi, V. Indrawati
Raisin sweet bread is made from wheat flour, water, sugar, salt, margarine, and the sponge dough A which produce from the fermentation of liquid and dry raisin yeast. Raisin yeast is selected because it has 38% of treholase sugar which related to starch degradation so it indirectly retards the quality of bread stalling. The objectives of this study were to know the development ability of sweet bread and the nutritional value of the best sweet bread with the application of sponge dough A from liquid and dry (coated with 15% skim milk) raisin yeast. This study was an experiment on sweet bread products. The primary data was obtained from 1) the volume development measurement of dough at the initial intermediate proof, final proof, and after baked dough; 2) the proximate test data. Data were analysed descriptively and qualitatively. The results showed that: 1) the development volume of sweet bread dough increased for 37% with the application of sponge dough A processed with fermented liquid raisin yeast compared with other treatment; 2) the nutritional value of sweet bread from the application the sponge dough processed from the liquid yeast fermentation was in carbohydrate-protein, fat, ash and water (%) were respectively 61.30; 7.60; 3.90; 1,72 and 25.47. © Published under licence by IOP Publishing Ltd.
Home Economic Department, UniversitasNegeri Surabaya, Ketintang Street, Surabaya, 60231, Indonesia
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